Season 4, Spring 2008

This is a simple dish made with the main spices that attracted Europeans to Goa: ginger, cloves, black pepper, and cinnamon. We added cashews to the mix, which the Portuguese brought from the New World to India.

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Lamb Vindaloo is the perfect example of the Portuguese influence on Goan cuisine. Lamb (pork is the traditional meat) is marinated in vinegar and spices, then it is stewed in its marinade with a bit of water. This is not for the lighthearted!

Pasteis de nata are little custards baked in a pastry shell. Portuguese confectioners brought their baking and dessert techniques to India, where they caught on and still make up the local fare. These custards are most famous in Lisbon, and are known as Pasteis de Belem. They have a hint of cinnamon from the spice trade, and are baked in a coconut pastry shell.

Although Pasteis de Nata are usually baked in a puff pastry shell, we baked ours in a tart shell made with organic pure coconut oil. Not only is coconut oil a healthy source of fat, but it also gives a slight hint of coconut to the tart shell. We are making everything with coconut oil now!